Baby Beets with Sherry Vinegar and Pecan Dressing

Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This is really good served with grilled beef fillet, alongside horseradish mash (just make your creamiest mashed potatoes and add lashings of horseradish), with a whole baked snapper, or with a straight-from-the-oven goats’ cheese quiche.


  • 12 baby beets, about the size of large walnuts
  • 60 ml(2 fl oz) sherry vinegar
  • 1 teaspoon sea salt
  • 100 ml(3 ½ fl oz) extra virgin olive oil
  • 1 cup pecan nuts, toasted and roughly chopped


    Preheat oven to 200°C/400°F/Gas Mark 5. Wrap beets, two at a time, in foil and place in a roasting dish. Bake until tender, about 60 minutes. (Test by pushing a skewer through the foil.)

    Cool beets to a temperature you can handle. Put on some gloves (to prevent staining hands), remove foil and peel either with your fingers or a small, sharp knife. Halve beets and pour vinegar over and add salt. Toss well and leave to cool completely.

    Just before serving pour oil over beets, add nuts and toss it all together.